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No-Bake Cheesecake with Summer Fruit

10 servings
Desserts
4 hours

Nutritional Facts Per Serving

439
Calories
5.2 g
Protein
36 g
Carbs
1.5 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 439
  • Fat 31.8 g 49 %
    • Saturated   18.5 g
    • + Trans 1.2 g 20 %
  • Cholesterol 98 mg
  • Sodium   244 mg 11 %
  • Carbohydrate 36 g 12 %
    • Fibre   1.5 g 6 %
    • Sugars   29.5 g
  • Protein 5.2 g
    • Vitamin A 34 %
    • Vitamin C 20 %
    • Calcium 7 %
    • Iron 5 %

Method

  1. Combine crust ingredients in a bowl. Press mixture onto bottom and a little bit up the sides of 9" spring-form cake pan. Refrigerate crust 20 minutes, until set.
  2. Pour 1/4 cup water into a small saucepan; sprinkle gelatin over. Let stand 10 minutes. Now stir over very low heat just until gelatin dissolves, then remove from the heat and set aside.
  3. Place cream cheese, whipping cream, 1 cup sugar and lemon zest and juice in a food processor or blender and pulse until very smooth. With machine running, add warm gelatin mixture through feed tube and blend well. Pour filling into crust. Cover and refrigerate cheesecake until set, about 4 hours or overnight.
  4. To serve, neatly run a sharp knife around the edges of the cake, and then remove the cake pan’s outer ring. Cut the cake into wedges and plate. Garnish slices of cake with fresh berries or sliced fruit.

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